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Prawn Jalfrezi

Prawn Jalfrezi

A delicious jalfrezi with a seafood twist. Mix up your usual midweek menu and serve up this tasty curry in only 20 minutes. Replace prawns with sweet potato and lentils for a tasty vegetarian alternative.

  • 0 - 30 Minutes
  • Easy
  • Serves 2




  • 1 pouch of Tilda Pure Basmati rice
  • 1 tbsp of oil
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 thumb of ginger, grated
  • 1 green chilli, sliced
  • 1 red capsicum, sliced
  • 1 tbsp of hot curry powder
  • 200g of canned chopped tomatoes
  • 1 tbsp of tomato puree
  • 1 tbsp of peri peri sauce
  • 125ml of water
  • 1 preserved lemon, finely chopped
  • 200g of raw prawns
  • Salt black pepper to season


  1. Heat the oil in a large pan and add the onions, garlic, ginger, chilli and pepper and fry for about 5 -7 minutes to soften

  2. Add the curry powder and cook for 1-2 minutes

  3. Add the chopped tomatoes, tomato puree, peri peri sauce, water and preserved lemon and simmer for 5 minutes

  4. Stir in the prawns and cook until they turn pink

  5. Season with salt and pepper and serve piping hot

  6. Heat Tilda Pure Basmati rice as per pouch instructions and serve alongside the curry